1920s-Style Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew inspired by historical cooking techniques, featuring tender beef and earthy root vegetables in a rich broth. This french-inspired one pot ready in about 180 minutes pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 30 min Cook: 150 min Serves 6 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes. Pat dry with paper towels, then toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 2 diced large onions, 3 diced celery stalks, and 2 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 4 cups beef broth, 2 tsp fresh thyme, and 2 bay leaves. Return beef to the pot and bring to a gentle simmer.
  5. Step 5: Add 3 diced carrots and 2 diced parsnips. Cover and reduce heat to low. Simmer uncovered for 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
  6. Step 6: Discard bay leaves. Skim excess fat from the surface, then adjust seasoning with salt and pepper as needed.

Frequently asked questions

How long does 1920s-Style Beef Stew with Root Vegetables take to make?

Total time is about 180 minutes (30 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 1920s-Style Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in 1920s-Style Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 1920s-Style Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with 1920s-Style Beef Stew with Root Vegetables?

French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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